Pumpkin Pie Custards

Pumpkin Pie Custards (21-DSD and AIP)

4 from 1 reviews



For the Puddings:

  • 1/2 cup full-fat coconut cream
  • 1 tablespoon grass-fed gelatin
  • 15 ounces (1 can) pumpkin puree
  • 1/4 cup honey (omit for AI and 21-DSD)
  • 1/2 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg (omit for AI)
  • 1/4 teaspoon allspice (omit for AI)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt

For the whipped coconut cream:

  • 1 can’s-worth of coconut milk solids, chilled
  • 1 tablespoon honey (omit for Low-Carb, AI, and 21-DSD)
  • 1/2 teaspoon vanilla


  1. Heat the coconut milk until it’s starting to simmer (either via stovetop or 30 seconds in the microwave). Pour the hot milk into a blender or food processor and sprinkle in the gelatin. Blend for 2 minutes so that the gelatin is evenly incorporated.
  2. Add the pumpkin puree, honey, vanilla, cinnamon, nutmeg, allspice, and salt. Puree until smooth.
  3. Pour into 4 glass jars and refrigerate to set for 4 hours or overnight.
  4. To make the whipped coconut cream: Combine the coconut milk solid, honey, and vanilla in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
  5. Top this puddings with a healthy dollop of Coconut Whipped Cream and a sprinkle of fresh grated nutmeg.
  6. Store refrigerated until ready to serve.

Whipped Cream Tips

  1. Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
  2. The whipped cream keeps really well as a leftover, so feel free to make in advance!


Autoimmune and 21-DSD friendly